Spiced & Smoky Sweet Potato Soup

Preheat oven to 400°F. Wash sweet potatoes and place on a large rimmed baking sheet, leaving about a third of the baking sheet open (you’ll be adding the apples partway through). Roast for one hour.

While the potatoes are roasting, peel, core, and slice the apples and place in a small bowl. Add half of the olive oil and the curry powder and mix well. Add the apples to the baking sheet for the last 15 minutes that the potatoes are roasting. Once the roasting is done, remove baking sheet from the oven and set aside until the potatoes are cool enough to handle. Once cool, slice into the skins, peel them off, and discard them.

While the potatoes are cooling, heat the remaining half of the olive oil in a large pot over medium heat. Roughly chop bacon and sauté in the pot. Add the onion, salt, and pepper and cook until onions are soft and translucent, stirring occasionally. Add the chipotle and the garlic and cook for about 5 more minutes. Add apple cider, chicken stock, apples, and the peeled potatoes. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes.

Puree the soup using an immersion blender or a regular blender (if using a regular blender, make sure to process in small batches, leaving space for steam to escape). Soup should be fairly thick. If you prefer a thinner soup, add a bit more chicken stock or apple cider.

Serve immediately. This also makes great leftovers.

Adapted from Durham Spirits Company.